CRISPY SWEET POTATOE ROAST RING

I’m a huge fan of sweet potatoes, and of course I love how this crispy sweet potatoe roast ring looks, it seems to be really difficult to make because of the ring shape but it is actually quite easy. Perfect for festive periods, this crispy sweet potatoe ring is the perfect side.

Roasting them turns the outer of the sweet potatoes and zucchini perfectly golden and crispy.

With just a few ingredients you´ll come up with a super delicious recipe, I love the crispiness of the sweet potatoes, the lemon with the maple is really delicious and the roasted pecans, are super yummy!

You can make them with another veggies, it is really delicious as well making the ring with sweet potatoes and beetroot, the process it exactly the same, you just want to bake your veggies covered for 20 minutes or so and then removing the foil and roasting them will make your veggies really crispy!

INGREDIENTS:

3 large sweet potatoes

a zucchini

a spring onion

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup pure maple syrup

1/2 tsp Himalayan salt

fresh oregano leaves

fresh rosemary leaves

1/2 tsp ground pepper

1/4 cup raw pecans

1/4 cup pumpkin seeds

1/4 cup dried cranberries

preparation time: 15 minutes

total time: 1 hour

serving size: 4 serves

METHOD:

To make this delicious and beautiful crispy sweet potatoe roast ring we´ll start by slicing the sweet potatoe and zucchini with a mandolin, I highly recommend using a mandolin, it is easier and quicker.

Once you have the sweet potatoes and zucchini sliced, make a ring with the sweet potatoes and then start by putting the zucchini slices in between the sweet potatoe slices, I put a slice of zucchini every two or three slices of sweet potatoe, don´t get mad about this, you just want to have the zucchini well distributed but it doesn´t have to be perfect. I used a baking tray with a diameter of 26 cm.

Preheat the oven to 250ºC.

Add sliced spring onions on top of the sweet potatoes and zucchini, then pour the olive oil, lemon juice, maple syrup and Himalayan salt, cover the baking tray with aluminium foil and cook in the lowest part of the oven for 30 minutes.

After that time, remove the aluminium foil and move the tray to the middle part of the oven, cook for another 10 minutes, then add the pecans, pumpkin seeds, dried cranberries, oregano and rosemary add a bit more of olive oil, cook until crispy and golden, around 10 minutes.

Leave your crispy sweet potatoe ring to chill for 5 minutes and it is ready to serve!